Tomato and Mozzarella Quesadillas with Basil

Photo: Frances Janisch

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calcium: 609.57mg
  • Calories: 679.62
  • Calories from fat: 49%
  • Carbohydrate: 57.62g
  • Cholesterol: 67.19mg
  • Fat: 37.24g
  • Fiber: 5.42g
  • Iron: 5.32mg
  • Protein: 29.55mg
  • Saturated fat: 14.1g
  • Sodium: 1336.8mg


  • 8 8-inch flour tortillas
  • 12 ounces grated or sliced mozzarella
  • 2 tomatoes, cut into 1/4-inch-thick slices
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch fresh basil, leaves picked
  • 1/4 cup pine nuts, toasted
  • 4 teaspoons extra-virgin olive oil


  1. Heat grill to medium. Arrange 4 of the tortillas on a cutting board. Arrange the mozzarella and tomatoes on the tortillas, leaving a 1-inch border empty. Season with 1/2 teaspoon of the salt and the pepper and top with the remaining tortillas. In a medium bowl, combine the basil, pine nuts, oil, and the remaining salt; set aside. Cook the quesadillas around the perimeter of the grill until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. Immediately cut the quesadillas into wedges and serve with the basil salad.

    Tip: Instead of grilling the quesadillas, try broiling them. Arrange them on a baking sheet and broil, turning once, until the cheese melts and the tortillas are golden brown.
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